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Nutritional Recipes

Quick and Easy Chicken Noodle Soup

Written by COA Nutrition Team On September 27, 2017

Soup for dinner? Yes, please! Comforting Homemade Chicken Noodle Soup is surprisingly easy to make, and filled with lean protein and veggies.


  • 2 boneless, skinless chicken breasts
  • 5 carrots, peeled and chopped
  • 5 celery stalks, chopped
  • 1 onion, chopped
  • 1 quart boxed or fresh chicken stock
  • 2 tablespoons olive oil
  • 1 cup of whole wheat egg noodles
  • Salt and pepper to taste
  • 2 tablespoons fresh chopped parsley


  1. Heat a small amount of olive oil in a large stockpot, and place raw chicken breasts in the pot. Brown on all sides.
  2. Add chopped onions and fry for about five minutes, and then add broth to cover chicken and onions.
  3. Simmer the chicken in broth until tender and cooked through. Remove chicken and cut into bite-sized pieces. Set aside.
  4. Add chopped carrot and celery to the broth. Simmer for 10 minutes or until veggies begin to get tender.
  5. Add noodles to the pot, along with the bite-sized pieces of chicken.
  6. Cook according to the manufacture’s directions or until the noodles are tender.
  7. Add peas, parsley, plus salt and pepper to taste. Serve hot.

Tips of the Month MOBILE

Planning Ahead Tip of the Month

“Make Your Greens Last Longer”

There’s nothing sadder than damp, wilted salad greens. To get more life out of your arugula, spinach and spring mix, line a plastic container with paper towels, put the greens in and cover with another paper towel. If you bought boxed salad, you can use that same plastic shell. The paper towels absorb excess moisture from the greens, while the container keeps leaves loose and prevents them from getting crushed.

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